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Butternut Squash 'Lasagna' (Stage 7)

This meal serves 6 hungry people or 4 VERY hungry people. Enjoy it with a green salad for a great dinner party.

INGREDIENTS:
  • - 2 lbs of squash from 1 large butternut squash, seeds removed and sliced as thinly lengthways as possible (a mandolin is great for this)
  • - 1 chopped red onion
  • - 1 chopped bell pepper (yellow or red is best)
  • - 1 cup sliced mushrooms
  • - 16 oz 4% fat ground beef (Laura's lean is good)
  • - 2 - 4 cloves garlic, crushed (to taste)
  • - heaping teaspoon dried oregano
  • - heaping teaspoon dried italian seasoning
  • - pinch of cayenne
  • - 1/2 tsp paprika
  • - pinch of salt
  • - black pepper to taste
  • - 1-2 Tbsp tomato paste
  • - 14 oz can diced tomatoes in juice
  • - 1/4 cup chicken or beef stock (might not need this)
  • - 8 oz container fat free plain yogurt
  • - 2 oz low fat (2%) shredded cheese
  • - a little canola spray oil
  • - Possibly 1/2 teaspoon honey to taste

Heat the oven to 400 degrees.

Spray a nonstick baking sheet, place squash on top, then spray top of squash. Bake for 20 minutes or until tender and browning a little.

In a large pot, spray a little oil and brown the onions, bell pepper and mushrooms until softened. Add garlic and beef and brown them too. Add the dried herbs, cayenne, paprika, pepper and salt, stir.

Add the tomato paste and canned tomatoes. (Only add the stock/water if the mixture is too dry) Cook on the stove for 20 minutes. Taste and add honey if it's a bit bitter.

Note - the paste and canned tomatoes can be replaced with canned tomato sauce, however it will result in more calories.

Layer the sauce and butternut squash slices into a lasagna dish as you would sauce and pasta; the top layer should be squash. Spread the yogurt and cheese on top. Bake for 20 minutes or until browned on top.

Serve with a leafy salad and enjoy!

Calories 260; Carbohydrates 29g; Fat 6g; Protein 24g; Recipe Yield 4-6 servings

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